Oh my goodness – found this recipe – modified it a bit – and, VOILA! New one for my family recipe book. What an absolutely awesome use of all that frozen winter squash in my freezer. Pumpkins, Jarradahls, Acorn squash, butternut, and probably Queensland Blues.
WINTER SQUASH ROLLS
Makes 12-24 rolls
1 ½ cups cooked, smashed, cooled winter squash 1 cup scalded milk 2 scant tablespoons active dry yeast ½ cup warm water 6 cups Sunrise Mills flour ½ cup sugar 2 teaspoons salt ½ cup butter
In a large bowl, dissolve yeast in warm water. After bloom (about 10 minutes), add 5 cups of flour (I use a combo of whole wheat, bread, and white), sugar, butter, squash, and milk. Stir with dough hook as you are slowly adding each item. Add the remaining cup of flour as needed for nonsticky dough.
Lightly oil the bowl and turn dough to coat with oil, cover bowl with a damp towel. Rise 1 hour (maybe a bit more) in a warm spot.
Divide the dough into 12 or 24 pieces (I go with 24 because we simply don’t need a huge roll). Form the pieces into rounds, then place on a lightly greased 12 x 15 baking. (I used a stone). Cover with a damp cloth and let rise until double. 45 minutes or so.
Bake at 400° F (200°) for 12 minutes or until golden brown.
Butter a small baking sheet. Spread pecans in a single layer. Heat butter and brown sugar to boiling in a heavy saucepan, stirring constantly for 7 minutes (note – you MUST stir quickly and constantly or it will easily burn and don’t shorten the amount of boiling time). Immediately spread mixture over pecans on baking sheet. It cools quickly, so get is spread – you might have time to help it cover, but use the back of spoon – it’s too hot to handle. Sprinkle chocolate chips over hot mixture and quickly cover with a plate or tin foil. Let melt, then using that spoon, spread melted chips in an even layer. Refrigerate until firm. Break toffee into pieces.
Tip – clean up your pot as soon as possible or the toffee really sticks.
Experience the Holidays: Traditional English Toffee! So often we have those cherished childhood memories of homemade candy and cookies that accompanied holiday celebrations. They stick with us for life. I can remember being in eighth grade and determined to replicate a batch of my mother’s English Toffee. I waited for her to go into town and then pulled out her secret recipe. You know, the ones scratched on a 3.5”x5” card. More often than not, they showed a list of ingredients with instructions that simply said, “Bake at 350° for 30 minutes”. Let’s face it, that’s pretty vague compared to what we explain nowadays. As you can imagine, I melted the butter along with the brown sugar and stirred. And stirred. And stirred. So how come it wasn’t turning into this crisp crunchy texture of rich golden butter that fueled my addiction? What could I possibly be doing wrong? There…
Sandra Best from her days of preparing food for the sheep shearing crew in Longreach, Queensland, Australia
5 lb rolled rump roast
4 1/2 quarts of water
2 lbs coarse salt
Heat water to dissolve salt then let cool completely. Stab thawed roast about 60 times with a long-tined meat fork. Pour salt water into a #2 ceramic crock and submerge roast into it. Weight down the roast with a brick or whatever. Place crock in a cool place and cover with kitchen towel. Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).
Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch. Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch. While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4-cup vinegar. Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).
Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot. Or let cool and slice off for sandwiches to take to work.
It’s zucchini season and time to pull out the plethora of excellent recipes to use this bountiful summer squash. If someone secretly leaves zucchinis in your car or at home, be thankful!!
A bountiful number of bread and dessert recipes are found in cookbooks and internet and i will share a couple of our family favorites, but i’m focusing more this year on casseroles and main dish recipes. Here’s one i just developed sort of combining two recipes I already have. It turned out fabulously!!! Not like pizza or anything, but definitely ranks high enough that it can remain in the regular lineup of meals.
From the kitchen of Tauna M (Falconer) Powell
2 cups shredded zucchini
½ lb cooked beef sausage or beef brats* cut in small pieces
1 medium onion chopped
2 cups shredded cheddar cheese
2 cups milk
1 tablespoon mustard
¼ tsp black pepper
1 teaspoon salt
¼ cup grated Parmesan
Preheat oven to 325˚F. Layer half the zucchini, onion, sausage, and cheddar cheese in a buttered oblong baking dish, 11 x 7 x 1 ½ inches; repeat. Mix eggs, milk, mustard, pepper, and salt very well, then pour over the layered ingredients. Sprinkle over top with Parmesan cheese. Cook uncovered in oven until set, 45 to 50 minutes. Let stand 10 minutes then cut into squares for serving.
Note: Once assembled, this casserole can be covered and refrigerated up to 24 hours before cooking.
*I use all beef brats from Coleman Farms grassfinished beef. However, it will also be good with my own home made beef sausage.
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer whilst whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, lace the pan over a low flame to help the cheese melt. Do not overheat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
I hadn’t made this favorite of my children in several years, but since there was an opened package of beef hot dogs which needed using, i decided on a trial to see if they would be acceptable substitute for sausages. It worked out great and was a hit with my 93 year old father-in-law and husband’s 100 year old aunt this past Sunday lunch.
1 lb beef or lamb sausage links (or beef hot dogs)
2 tablespoons olive oil
1 cup flour
1 cup milk
1/2 teaspoon salt
Drizzle olive oil in an 11 x 7 x 1 1/2 inch baking dish and place sausages/hot dogs in baking dish and bake at 400ºF for 10 minutes. Whilst those are baking, mix the remaining ingredients until smooth. Remove baking dish from oven and pour batter over links/dogs. Pop dish back into the 400ºF oven uncovered for about 30 minutes until golden. Cut into squares.
Wowzer! the wind has been blowing like a banshee all day and temps dropped from 75 to 45 in about 2 hours this afternoon. Will spring ever arrive in earnest?! Vina’s Brownies to the rescue.
1 cup butter
2 cups sugar
¼ teaspoon salt
1 cup flour
4 tablespoons cocoa
2 teaspoons vanilla
1 cup chopped nuts (optional)
Preheat oven to 350°F. Cream together the softened butter and sugar, then add eggs one at a time. Continue mixing and add remaining ingredients then bake in a greased 9×13 inch pan. Bake about 40 minutes at 350°F oven.